Rice Pudding

       To turn rice into pudding is not something that I normally do. Fermented rice (tapai) and rice crackers (kerepek beras) are the only rice-base sugary snack I imagine eating. Rice pudding doesn't really excite my palate. Somehow, I received a challenge to create a pudding made from Sarawak rice. In Bario, Sarawak, people grow red and black rice. Mind you, they are nothing like our 'pulut hitam' (which is sticky and heavy) as their rice is very high in fibre, making it a hearty and healthy meal. 
    After some trials and errors, I finally come up with this simple, yet lovely warm dessert recipe. But it has to be eaten immediately while it's still warm. And adding fresh fruits will certainly enhance its taste. Go for something sweet and soury to accompany it. This recipe is enough for two.
50g rice (white, red or black)
300ml milk
300ml water
2 tbsp sugar
pinch of salt
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
few drops of vanilla essence
50-100g of coarsely chopped fruit of your choice 

Toasted desiccated coconut and toasted flaked almonds 
Fresh fruits and cream OR ice cream

Wash rice and toss it. Add all ingredients in a pot and cook over low flame. Stir occasionally. When the mixture begins to thicken, stir continuously and when the rice has soften, remove from heat. Scoop into a serving dish and top with your favourite garnishing. 

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